Lamb Breast ribs???

[GusRobin]

Went to WalMart to get some things so obviously when I am in any store that has a meat dept I have to take a look to see if anything good is available.
I saw a package of meat called "lamb breast". It looked like small beef ribs, not what I would call your normal looking lamb chops. They had a lot of white, meaning not much meat on the top but meat in-between the ribs.

Anyone ever cook these?

[TMB]

Never heard of them, I have cooked goat ribs and thats all I'll say 

[sliding_billy]

I have cooked them (the Walmart ones specifically).  I even found my post. https://www.letstalkbbq.com/index.php?topic=21833.msg279555#msg279555.

[GusRobin]

Looks good Billy, I think I will give them a try.

[sliding_billy]

Looks good Billy, I think I will give them a try.

You can't beet them for the price.  I have had them a handful of times.  The cut is weird since there is a smaller side and a larger/meatier side packed on top of each other.  Doesn't make much difference in terms of done time.  Just a matter of rendering the heck out of them and pulling them when they are soft butter tender to a toothpick.  They are greasy, fatty, salty and make a heck of a mess in the cooker (cook on the grate, but definitely put a drip pan under them).  All the things I look for in short ribs.

[GusRobin]

I normally cook ribs on a variation of 3-2-1. At 225 about 3 hours uncovered, probably 1 1/2 foiled with butter, bbq sauce and or juice, and 1 hr or so until toothpick tender. Does that sound about right for these?

[GusRobin]

Well that was a disaster!
Marinaded the ribs overnight. Combo of olive oil, thyme, garlic and Greek seasoning.
Next day seasoned with salt, pepper, more greek seasoning.
Put on the RecTec at 225 for about 3 hours, pulled and foiled with lemon juice, butter, and pepper.
Put on for another ~1.5, then unfoiled and put on for another 1/2 hour until tender. So basically a modified 3-2-1.
The meat was tender, but the problem is that it was mostly fat, with very little meat. The meat was very good, but the little you got out of it wasn't worth the effort in my opinion. So I'll cross that off the list.
Now I have to figure out what to do with the other rack. Maybe I'll strip the little meat off it and use it in the next batch of "Gus' Left Over Stew"

[sliding_billy]

Well that was a disaster!
Marinaded the ribs overnight. Combo of olive oil, thyme, garlic and Greek seasoning.
Next day seasoned with salt, pepper, more greek seasoning.
Put on the RecTec at 225 for about 3 hours, pulled and foiled with lemon juice, butter, and pepper.
Put on for another ~1.5, then unfoiled and put on for another 1/2 hour until tender. So basically a modified 3-2-1.
The meat was tender, but the problem is that it was mostly fat, with very little meat. The meat was very good, but the little you got out of it wasn't worth the effort in my opinion. So I'll cross that off the list.
Now I have to figure out what to do with the other rack. Maybe I'll strip the little meat off it and use it in the next batch of "Gus' Left Over Stew"

Did you cook the big rack or the little one?  Sorry, I missed your message.  I just do SPOG, low and slow on them.

[GusRobin]

Half of each Like I said, they were good, just too much fat very little meat.

[sliding_billy]

Gotcha.